strawberry shortcake

Strawberry Shortcake…modification from this receipe cuz i didnt have orange liqueur and orange available…originally i wanted to make little individual cups of shortcakes..but didnt have time to pick up the clear plastic cups…next time…mite go pick some more strawberries this weekend

ingredients:  1 cup (2 sticks) unsalted butter, 6 large eggs, 2 tbs milk, 3 1/3 cups granulated sugar, 2 cups all-purpose flour, 2 tsps baking powder, 1/4 tsps salt, 3 lbs of strawberries (rinsed, hulled and sliced), 2 1/2 cup heavy cream, 5 tbs confectioners’ sugar, and 1 1/2 tsps vanilla extract

  • preheat oven to 375 deg F
  • grease a 9×13 cake pan

  • combine eggs and milk until frothy
  • add 1 1/3 cup of sugar and beat until mixture is quite thick and pale yellow about 7-10 mins
  • sift flour, baking powder and salt
  • combine mixture gently into egg mixture
  • melt butter
  • stir in melted butter into batter
  • transfer batter in the prepared pan

  • bake in the oven until risen and golden brown about 30mins
  • remove from oven and let cool
  • toss to combine strawberries with remaining 2 cups sugar
  • let sit at room temperature for 15mins, stirring occasionally until all sugar is dissolved

  • whip heavy cream and confectioners’ sugar until slightly thickened
  • add vanilla and continue to beat until mixture nearly forms stiff peaks
  • assemble the cake by layering the cake with 1/2 of strawberries mixture along with the syrup to seep through the cake, spread evenly, then spread over the whipped cream…n top with the remaining strawberries mixture
  • u can layer more cake or more layers of whipped cream n strawberries to ur liking…i like it just simple



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